Old-Fashioned Apple Crisp Recipe

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Bright, tart apple blends with warm autumn spices and sweet cinnamon sugar in this classic apple crisp. With tender chunks of tangy apple and a crunchy oat topping full of brown sugar, layers of rich and complex flavor make this the ultimate fall dessert.

A side view of a single bowl of apple crisp with ice cream.

Apple season has arrived again, and it’s time to put this crisp and sweet-tart fruit to good use in the kitchen! There are so many scrumptious apple desserts, but this classic crisp is one of the best. It’s quick, easy, and hits the perfect balances in both flavor and texture.

Why This Recipe Works

Sweet, tangy, and buttery. The filling of this crisp features tender, tangy apples coated in cinnamon sugar. To top those off, the rich and buttery streusel offers a delightful crunch along with a warm layer of fall spices. A hint of ginger adds a subtle bite, rounding out the flavors perfectly.
Perfect for fall. If you’ve just picked a bunch of fresh apples, this easy apple crisp recipe is a great way to use them up!
Cozy and comforting. A bowl of warm apple crisp with a big scoop of vanilla ice cream always hits the spot when you’re craving something sweet.

A bowl of apple crisp with a single scoop of vanilla ice cream on top.

What Is the Difference Between Apple Crisp and Apple Crumble?

Since crisps and crumbles both feature a crumbly streusel topping, it can be hard to tell what sets them apart. The main difference between the two is oats. Crisps have them, while crumbles don’t. The oats crisp up in the oven in a way brown sugar by itself won’t, giving the streusel topping on this apple crisp its satisfying crunchy texture. (You may find these terms used interchangeably, and that’s fine!)

overhead view of ingredients for apple crisp

Recipe Ingredients

We’ll start with the ingredients for the filling, then move on to the streusel topping. You can find exact amounts for everything and the full set of directions down in the recipe card.

For the Filling

Apples – I like to slice them into wedges and then cut those in half, but whole wedges or smaller cubes also work. See my note below for info about what kinds of apples work well here.
Granulated sugar – This, of course, adds sweetness to balance the tartness of the apples. You can adjust this slightly depending on the sweetness of your apples.
All-purpose flour – A bit of flour helps thicken the juices released by the apples as they bake, creating a luscious filling without it becoming too runny.
Lemon juice – A touch of lemon juice prevents browning and enhances the flavor of the apples with a subtle tartness. Freshly squeezed is best, but bottled lemon juice works in a pinch.
Cinnamon – This adds warmth and classic flavor to the filling. Feel free to add a pinch of nutmeg or cloves for extra spice.

For the Topping

Oats – Old-fashioned rolled oats are best for a crisp texture. Avoid quick oats, as they’ll make the topping softer and less defined. Learn more by reading up on rolled oats vs quick oats.
Brown sugar – Light brown sugar adds a gentle caramel flavor to the topping, while dark brown sugar gives a more pronounced molasses taste if you prefer a richer flavor.
All-purpose flour – This provides structure to the topping and helps it form those lovely golden-brown crumbles.
Spices – I like to use a cinnamon, nutmeg, and ginger combo to give the topping a warm, spiced flavor that complements the apples. For a twist, try adding a pinch of allspice or cardamom.
Salt – A small amount of salt brings out the flavors in the topping, balancing the sweetness and enhancing the spices.
Unsalted butter – Use very cold butter, cut into small cubes, to create the perfect crumbly texture. You can also freeze the butter briefly to make sure it’s extra cold, which helps the topping stay crisp.

What Kind of Apples Are Best for a Crisp?

Not all apples are great for baking. You want to look for apples with a good sweet-tart flavor and with a nice texture that won’t let them fall apart while they bake. Pink Lady, Fuji, Gala, and Jonagold are my go-to choices for the best baked-apple desserts. If you want to ramp up the tartness, try using Granny Smith. For a variety of flavors and textures, use a combination of apples.

A baking pan full of apple wedges cut in half.

How to Make Apple Crisp

Cinnamon and sugar in a baking pan with apple slices. — Sprinkle the filling ingredients evenly over the apples.

Apple slices coated in cinnamon and sugar. — Sprinkle the filling ingredients evenly over the apples.

Prepare for baking. Preheat your oven to 375°F and grab a 2-quart baking dish.
Make the filling. Spread the sliced apples evenly over the bottom of the pan. Add the sugar, flour, lemon juice, and cinnamon, then stir it to combine everything.

The ingredients for a streusel topping in a bowl ready to mix. — Thoroughly mix the topping ingredients together.

Butter being added to a bowl of flour and spices. — Thoroughly mix the topping ingredients together.

Make the topping. Stir the oats, brown sugar, flour, cinnamon, nutmeg, ginger, and salt together in a medium-sized bowl. Add the butter and mix your streusel with a pastry blender, a fork, or your fingers until it forms small clumps. Sprinkle the mixture evenly over the apples.

A spiced streusel topping with oats ready to be sprinkled over the apple filling. — Stop mixing when you get small clumps that are pea-sized.

A spiced oat streusel topping over a layer of apples. — Stop mixing when you get small clumps that are pea-sized.

Bake. Place the pan in the oven for 30 to 35 minutes, or until the top is golden brown.

A pan of apple crisp fresh out of the oven. — When the crisp is done, the filling should be bubbly, and the apples should be fork-tender.

A portion of apple crisp missing from the pan with a spoon in the empty space. — When the crisp is done, the filling should be bubbly, and the apples should be fork-tender.

Cool and serve. Place the pan on a wire rack to let the crisp cool briefly before serving it. Portion the apple crisp out into 6-8 equal sections and serve them warm or at room temperature.

Two bowls of apple crisp side by side on the countertop.

Tips for Success

To peel or not to peel? Really, it’s up to you! Leaving the peel on gives a slightly heartier texture, which some enjoy, while peeling yields a softer filling. If you’re using a mix of apple varieties, you might try peeling just the firmer ones for a nice texture contrast.
Keep the butter cold. For best results, keep the butter in the refrigerator until right before you’re ready to incorporate it into the topping. You can also use a box grater to grate very cold butter into the topping mixture for even distribution. As long as you don’t let your butter get too soft, you should be fine.
Slice your apples thinly. If you use large chunks of apple, you may end up with a little crunch in the filling as well as the streusel. To avoid this, make sure you cut your apples into thin slices or small cubes. Aim for slices about 1/4-inch thick, or cubes of similar size. This ensures the apples cook evenly and become tender without being mushy.
Avoid over-mixing the topping. When mixing the butter into the topping, stop when the mixture forms small, pea-sized crumbs. Over-mixing can make the topping too dense, so leave some larger chunks for a crispier texture.
Cool briefly before serving. Allow the crisp to cool for about 10-15 minutes after baking. This gives the filling time to set a bit, making it easier to serve and allowing the flavors to meld.

A bowl full of cooked apples and streusel with a scoop of ice cream on top.

Serving Suggestions

You can serve this easy apple crisp warm or at room temperature. Honestly, I wouldn’t turn it down straight out of the refrigerator, either. Add a scoop of vanilla ice cream or a dollop of sweetened whipped cream if you like. Maybe drizzle some caramel sauce over the top and add some toasted nuts. You can even put those two things together and top your apple crisp off with a luscious caramel-pecan sauce.

Proper Storage

Let it cool first: The most important thing to remember when storing your apple crisp is to make sure it cools completely before you cover it. If it’s still warm, that creates condensation, and your crisp won’t stay crispy for long.
Room temperature/refrigerator: Once fully cooled, place a paper towel over the top of the crisp to absorb any excess moisture, then wrap it tightly with plastic wrap. The paper towel helps keep the topping from becoming soggy. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezer: For best results, transfer the cooled apple crisp to an airtight, freezer-safe container. If you prefer to keep it in the original baking dish, let it cool completely, cover the surface with a layer of plastic wrap, then wrap tightly with a layer of foil to prevent freezer burn. Either method will keep the apple crisp fresh for up to 3 months.
Reheating: To reheat frozen apple crisp, let it thaw overnight in the refrigerator, then warm it in a 350°F oven for about 20 minutes, or until the topping is crisp again and the filling is heated through.

More Comforting Apple Dessert Ideas

Get the Recipe:

Apple Crisp

Yield 8

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Apple crisp is the most comforting fall treat! Made with tender, tangy apples and a crunchy cinnamon-sugar oat topping, this apple dessert is a guaranteed hit.